I have a package of Italian flat leaf baisil as well as a package of savory I will split with you. Also have lots of tomatoes (heirlooms) and the sweet 100 cherry tomatoes. Send me an e-mail if you are interested.

These apparently do well in high heat and humidity. Looking forward to another pressure cooker of a summer... Here's my seed trade list (opens new browser window). I'd be willing to do SASE for some of them. Let me know if anything strikes your fancy.

I haven't had a room to plant any of the varieties that you all recommended because I only have a tiny garden and for the past two years volunteers have been growing there. It started with the seeds of a delicious but unknown cherry tomato variety given to me by a local grower. It must have been a hybrid because the one I grew tasted terrible. I pulled it out, but only after some fruit had fallen. The following spring there were several new plants. I pulled out the ones whose fruit didn't taste good and ever since I've had plants that seem well adapted to my growing conditions and produce good cherry tomatoes well into June. The volunteers have stopped producing now, but are still healthy looking.

I'm sure there are decent-tasting oxhearts that would work for shipping. Heat-tolerant tomatoes don't necessarily produce a lot of tomatoes in the heat—they just can produce any at all. Most of the heat-tolerant tomatoes I've tried will produce a few fruits when the weather is between 90° F. And 116° F. in my area (with cooler nights than average and semi-arid air), but there are only a few I've found that are prolific in the heat. Sweet Orange Cherry, Galapagos Island (my version of it), Early Girl F1, Chocolate Pear, Husky Cherry Red F1, Pink Berkeley Tie Dye, and Matina are some of those that have produced the most in the heat for me. Historically, though, stuff that does well in Texas doesn't seem to do that well here and vice versa. You might try Pruden's Purple and Creole in Texas and see how they do. They're not small. Creole could ship well (not PP, though). Sweet Ozark Orange is a good one that might actually do decently in Texas (I think I've read a favorable review from a Texan), and it does well here. It's very firm if you don't let it ripen too much (but it can get pretty soft if you do). It's too late for me to be able to say how heat-tolerant it is, but one of its parents is supposed to be heat-tolerant.